Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review

Innovative Food Science and Emerging Technologies

Volumn 27, Issue , 2015, Pages 1-14

  Georget, E ^a,b   Sevenich, R ^c   Reineke, K ^d   Mathys, A ^a   Heinz, V ^a   Callanan, M ^e   Rauh, C ^c   Knorr, D ^c  

^a German Institute of Food Technologies (DIL) eV   (Germany)

^b LEIBNIZ UNIVERSITY HANNOVER   (Germany)

^c TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^d LEIBNIZ INSTITUTE FOR AGRICULTURAL ENGINEERING AND BIOECONOMY ATB   (Germany)

^e NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Food preservation; High pressure processing; Microorganism inactivation; Pasteurization; Sterilization; Water activity

Indexed keywords

FOOD PRESERVATION; FOOD PRODUCTS; HIGH PRESSURE EFFECTS; MICROORGANISMS; OILS AND FATS; PASTEURIZATION; STERILIZATION (CLEANING);

COMMERCIAL PRODUCTIONS; HIGH ISOSTATIC PRESSURE; HIGH PRESSURE PROCESSING; INACTIVATION OF MICROORGANISMS; MICROBIAL INACTIVATION; NUTRITIONAL PROFILES; STATE OF THE ART; WATER ACTIVITY;

FOOD MICROBIOLOGY;

BACTERIA (MICROORGANISMS);

EID: 84923203806     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.10.015     Document Type: Review

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